Pea and feta risotto

Pea and feta risotto


Make the perfect gourmet risotto with freshly podded peas and crumbled feta.

The ingredient of Pea and feta risotto

  1. 450g fresh peas, in the pod (see note)
  2. 2 tablespoons olive oil
  3. 1 onion, finely chopped
  4. 2 cups arborio rice
  5. 5 1/2 cups Massel vegetable liquid stock
  6. 200g feta cheese, crumbled
  7. 1/4 cup mint leaves, shredded

The instruction how to make Pea and feta risotto

  1. Shell peas into a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green. Drain and set aside.
  2. Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute.
  3. Meanwhile, pour stock into a saucepan. Cover and bring to the boil over high heat. Reduce heat to low and keep at a simmer.
  4. Add 1/3 cup hot stock to rice mixture. Cook, stirring constantly. When rice has absorbed stock, add another 1/3 cup hot stock. Repeat until rice is tender and creamy (this will take about 25 minutes).
  5. Add peas to rice mixture with final 1/3 cup hot stock. Remove from heat. Stir in feta, mint and pepper. Serve immediately.

Nutritions of Pea and feta risotto

calories: 650.797 calories
calories: 23 grams fat
calories: 9 grams saturated fat
calories: 88 grams carbohydrates
calories: 4 grams sugar
calories: 21 grams protein
calories: 1878.39 milligrams sodium
calories: NutritionInformation

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